Makes 30 cookies or 1 gingerbread house
Ingredients
- 2¼ cups dark brown sugar
- 1 cup unsalted butter, room temp
- 2 egg yolks
- 3 tablespoons whipping cream
- 2 teaspoons vanilla
- 2 teaspoons lemon zest
- 1 cup almond flour, toasted
- 3¼ cups all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 1 teaspoon ground ginger
- ½ teaspoon cardamom
Preparation
Preheat the oven to 350 degrees Fahrenheit. In a mixing bowl fitted with a paddle attachment, whip the butter until fluffy. Add brown sugar and mix to incorporate. Add zest, eggs, cream, & vanilla. In a separate bowl, mix remaining dry ingredients. Add to wet ingredients in two batches. Do not overmix. Wrap the dough in plastic wrap and place on counter top overnight, or up to five hours. Once rested, roll out on a lightly floured surface and cut to desired shape. Bake for 12-15 minutes or until golden brown.
About this recipe
Visit edibleOKC.com for Gingerbread House plans and lots of cookie recipes.
